Ingredients:

• 2 Portobello mushrooms cleaned
• 2 garlic cloves minced
• 2 roma tomatoes seeded and diced
• 1 small zucchini finely chopped
• 2 tablespoon parsley chopped, divided
• 4 tablespoons GF breadcrumbs, divided
• 1/2 yellow onion finely diced
• Salt and pepper
• Spray EVOO

Directions:

• Cut the stem out of the mushroom caps
• Using a spoon scoop the gills out of the underside of the cap gently not breaking the mushroom cap.
• Turn cap over, spray a tiny bit of EVOO on the top of the mushroom cap.
• Sprinkle a pinch of S&P over the oil.
• Set upside down on a foil covered baking sheet with the cleaned inside portion up.
• Water sauté zucchini, onion, garlic and tomato.
• Cook on med low heat 4 min until onions soft.
• Take off heat.
• Add breadcrumbs and parsley.
• Mix well. Divide mixture in half.
• Stuff each mushroom cap with half of the veggie mixture.
• Bake for 30 minutes in 400° oven uncovered.

Notes:

• Serves 2

Credits:

Gluten Sugar Dairy Free Lifestyle